Norwegian Smoked Salmon & Dill Mousse with Herbed Cream Cheese on Savoury Waffle & Beluga Caviar

Ingredients

• 3 g Beluga caviar

• edible flowers

For the waffle

• 30 g eggs

• 100 g all-purpose flour

• 100 ml milk

• 15 ml olive oil

• 10 g sugar

• 3 g baking powder

• 5 g salt

• 3 g vanilla extract

For salmon mousse

• 60 g smoked salmon

• 5 g dill

• 1 g pickled onion

• 5 ml lemon juice

• 10 g cream cheese

For herb cheese mousse

• 10 g Philadelphia cream cheese

• 3 g fennel fronds

• 2 g tarragon

• 5 ml olive oil

• 3 g flat leaf parsley

• sea salt

Method

For the waffle

Whisk the egg in a large bowl until light and fluffy.

In a different bowl add milk, olive oil, sugar and mix well.

Add the aerated eggs to the flour mix.

Fold in the flour and baking powder.

Add salt and vanilla when the mixture is smooth. Cook the waffle in the waffle maker till crispy.

Cut into compartments of 2.

For salmon mousse

In a medium bowl, combine the smoked salmon, dill, pickled onion, salt, pepper and lemon juice. Blend to make a smooth paste.

For herb cheese mousse

Finely chop the herbs and mix with the cream cheese, add olive oil.

Adjust the seasoning.

To serve

Pipe the cream cheese in one cavity of the waffle and top it with Beluga as in the picture.Pipe the salmon mousse in the other cavity and garnish with edible flowers.